Introduction: The tip of the tongue of the food vortex Yang dry button noodles and mushroom stone chicken, each dish is the next meal, delicious
Woyang dry button noodles is a very famous traditional noodle dish in Bozhou City, Anhui Province, which is very popular in the Bozhou Woyang area, the biggest feature of this cuisine is traditional, using a very traditional old-fashioned method, which attracts many people's love. The main ingredient is the cooked bean sprouts, plus onion ginger garlic juice, pepper, chili oil and other more than a dozen spices, just cooked noodles are strong and smooth, and then drizzled with fried peppers, bright red and delicious, sour and spicy refreshing, stirred evenly after eating more fragrant. Now there are this noodle dish in the streets and alleys of Woyang, whether it is a big shop or a small shop, the price is affordable, and the taste is unique.
<h1 class="pgc-h-arrow-right" data-track="7" > vortex dry buckle surface</h1>
Preparation method: prepare a head of garlic, wash and mash, garlic can be made into garlic paste with a garlic mash, plus green onion (can be small green onion flowers, 1 dollar a handful, chopped on the line, can also be the white part of the green onion, chopped is the best to eat) inside the add raw soy sugar and sesame oil and rice vinegar, stir well, if you like to eat sesame oil, you can also drop a few drops of sesame oil, the taste is better.
Bring water to a boil in a pot, put the pre-cut noodles into the pot and start cooking, cook until it is strong, do not cook too badly, so as not to crunch. When it comes to noodles, the locals will add alkali noodles to the flour, so that the cooked noodles will not stick, and they will not be lumpy for a long time, strong and powerful, and the taste is smooth.
Boiling noodles is recommended to put more water, more than half a pot, after the first cooking, you can add half a spoon of cold water to stir it in the middle, cook it several times, can not be half-cooked.
When cooking noodles, you can cook half a pot of bean sprouts, mung bean sprouts or soybean sprouts, after cooking, soak in cold water, drain the water, and then use a knife directly behind. Bean sprouts must be cooked, if not cooked, it is easy to cause gastrointestinal diseases.
Put the drained bean sprouts into a basin, add the noodles, top with 2 spoonfuls of chili oil, like the soup can beat their own egg soup poured on it, stir well, you can eat, personally feel better than cold noodles.
Food features: powerful, smooth and non-greasy, spicy and delicious, slightly sour, with meat sandwich steamed bun to eat more delicious. After eating, it is recommended to drink some light porridge or soup.
Anhui dry buckle noodles are famous all over the world, so after so many years, as long as people mention the dry buckle noodles, they will think of Anhui Vortex, which has formed a trend and imprint. Of course, now people eat dry button noodles, not only have a taste, beef, lamb and vegetable flavors, what kind of want to eat, do what kind of sauce and brine, every bite is super delicious.
<h1 class="pgc-h-arrow-right" data-track="4" > mushroom stone chicken</h1>
Mushroom stone chicken is a stir-fry dish in Anhui, this dish is suitable for steamed buns and pancakes to eat, is a hard dish, the biggest feature is fresh sweet and tender, crisp and not greasy, eat a bite in the mouth aftertaste endlessly. The chickens here are made of their own chickens in Huangshan, Anhui, and the vegetables are made of mountain mushrooms, which are rich in nutrients.
Flower mushrooms are mushrooms with richer nutritional value than mushrooms such as shiitake mushrooms, and the protein and fat inside are very rich, and they can be eaten often and can be used for health care, which is particularly good for the body.
Preparation method: 3-4 slices of ginger, cut into strips and then chopped into small pieces, and then prepare the gauze or juicer at home, filter out the ginger juice, put it into a pot of boiling water, and become homemade ginger juice. Prepare a chicken, process it clean, add ginger juice, salt and cooking wine, and msg to marinate for about 20 minutes.
Prepare half a bowl of mushrooms, soak them in warm water in advance, soak them well, and then wash them, everything in half, without chopping them all.
Prepare a large pot at home, place the chicken inside, put the mushrooms on top of the chicken, add lard, chicken soup, etc., put them in the steamer to steam, steam, steam, and after steaming, put the mushrooms in a bowl alone.
Pour the soup of the steamed chicken into the pot, buckle it in the plate, and place the mushrooms around the chicken, so that a delicious mushroom stone chicken is ready, but it is actually very simple.